Ingredients:

  • 2.5 lbs eye of round roast, trimmed of excess fat
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 cups beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 4 medium carrots, sliced
  • 3 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Fresh parsley, chopped (optional)

Instructions:

  1. Pat the eye of round roast dry with paper towels. Season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned.
  3. Place seared roast in the slow cooker. Add sliced carrots, cubed potatoes, chopped onion, and minced garlic.
  4. Pour beef broth and Worcestershire sauce over the roast. Sprinkle thyme, rosemary, and add bay leaves.
  5. Cover and cook on low for 8 hours or high for 4 hours, until beef is fork-tender.
  6. Remove bay leaves and shred beef if desired. Garnish with chopped parsley before serving.